Chicken Chow Mein

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  Chicken Breast, Boneless Skinless(680g)
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  1 tsp salt
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  Cornstarch(30g)
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  Soy Sauce, Low Sodium(75g)
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  Chow Mein Noodles, Crispy, Dry(340g)
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  Sesame Oil, Toasted(45g)
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  Vegetable oil
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  Garlic(10g)
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  Ginger, Fresh Root(10g)
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  Oyster sauce(60g)
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  Vinegar, Rice(15g)
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  Brown sugar(15g)
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  Chili Paste, Sambal Oelek(10g)
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  Carrots(240g)
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  Cabbage, Green(480g)
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  Celery(360g)
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  Green Onion (Scallion)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and toss with cornstarch until evenly coated. Add 2 tablespoons soy sauce and mix until the chicken is fully coated; set aside for 10 minutes.
2. 2Bring a medium pot of water to a boil over high heat. Add the coated chicken and cook for 4–5 minutes, stirring occasionally, until no longer pink in the center. Drain and transfer to a plate.
3. 3Bring a large pot of water to a boil over high heat. Add the crispy chow mein noodles and cook according to package directions until tender. Drain and set aside.
4. 4Mince the garlic and ginger. Cut the carrots, celery, and cabbage into thin, bite-sized pieces. Slice the green onions and set all vegetables aside separately.
5. 5Heat 1 tablespoon sesame oil and 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the carrots, celery, and cabbage, and cook for 4–5 minutes, stirring frequently, until softened and beginning to caramelize.
6. 6In a small bowl, whisk together the oyster sauce, rice vinegar, brown sugar, sambal oelek, and remaining 3 tablespoons soy sauce until the brown sugar dissolves.
7. 7Increase heat to high and add the remaining 1 tablespoon sesame oil and 2 tablespoons vegetable oil to the wok. Add the cooked noodles and sauce, tossing constantly for 3–4 minutes until the noodles are coated and slightly caramelized. Return the cooked chicken and vegetables to the wok and toss until combined.
8. 8Divide the chow mein evenly into 6 airtight containers while hot. Top each portion with sliced green onions. Refrigerate for up to 4 days.